NOTHING BUNDT CAKES WHITE CHOCOLATE RASPBERRY CAKE CO…
Nothing Bundt Cakes White Chocolate Raspberry Cake Copycat will rock your world. This spectacular copycat recipe uses a white chocolate pudding mix and white chocolate chips in the batter. Raspberry pie filling is swirled through the cake layers. Then it's topped off with ribbons of cream cheese icing. Every bite of this fantastic dessert will leave you drooling! Perfect for birthdays, special occasions and company or holiday dinners.
Provided by Teresa
Categories Cake/Dessert
Prep Time 30 minutes
Cook Time 60 minutes
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350º.
- Grease a large bundt pan very generously with Crisco shortening.
- Add flour and rotate pan until very well covered.
- Set aside.
- Combine cake mix, pudding mix, sour cream, eggs, cream and oil in a mixing bowl.
- Stir in white chocolate chips.
- Batter will be thick.
- Fill prepared bundt pan with half of the cake batter.
- Smooth the top.
- Spoon half of the raspberry pie filling over top of the batter.
- Swirl the batter and pie filling together with a bamboo skewer.
- Spoon remaining cake batter over top of swirled batter.
- Smooth top again.
- Spoon remaining raspberry pie filling over top of cake batter.
- Repeat the swirling process only doing the two top layers and not going to the bottom of the pan.
- Bake at 350º for 45 to 60 minutes, or until a knife inserted in center comes out clean.
- Start testing at 45 minutes.
- Check with knife every ten minutes after that, putting cake back into the oven until the knife comes out clean.
- Allow cake to cool completely before adding icing.
- Remove cake to cake platter.
- Pipe cold cream cheese icing over top.
- Decorate with white chocolate chips and fresh raspberries, if desired.
- Refrigerate cake up to 24 hours before adding icing.
- In a medium mixing bowl, cream the cream cheese and butter until smooth.
- Add vanilla and mix again with mixer.
- Gradually add in powdered sugar a cup at a time.
- Continue mixing with mixers until all the powdered sugar is used and the icing is really thick.
- Fill a gallon-size Zip Lock Bag with frosting.
- Chill frosting in refrigerator about 30-60 minutes before using.
- Cut off one-half inch diagonal corner at the bottom of the bag.
- Frost cake by squeezing out the frosting in thick, half-to-one-inch ribbons on top of the cake.
- If desired, add a second layer of frosting ribbons on top of the cake
- Decorate cake with fresh raspberries and white chocolate chips, if desired.
- Refrigerate cake until ready to serve.
Nutrition Facts : ServingSize 1 serving, Calories 496 kcal, FatContent 29 g, SaturatedFatContent 13 g, UnsaturatedFatContent 11 g, TransFatContent 0.1 g, CarbohydrateContent 55 g, SugarContent 45 g, FiberContent 1 g, ProteinContent 5 g, CholesterolContent 93 mg, SodiumContent 353 mg
OLD-FASHIONED SOUR CREAM LEMON BLUEBERRY BUNDT CAKE
An easy and delicious lemon blueberry bundt cake. This cake is buttery and delicious, very close to a lemon blueberry pound cake.
Provided by Nellie
Categories Dessert
Total Time 85 minutes
Prep Time 15 minutes
Cook Time 70 minutes
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees.
- Grease and flour a bundt pan.
- Mix together the flour, baking powder, baking soda, and salt. Set aside.
- Beat the butter and sugar on medium-high for about 3 minutes.
- Add your eggs 1 at a time, beating after each addition.
- Continue beating adding a bit of the flour mixture to the egg mixture in intervals, a bit at a time.
- Add the lemon juice, zest, vanilla, and sour cream. Gently stir these into the batter with a spatula or wooden spoon.
- Gently fold in the blueberries.
- Spread the batter into the prepared bundt pan.
- Bake for 60 minutes, check for doneness. If a knife in the center doesn't come back clean, put the cake back in for another 10-15 minutes. (note: if the top is brown but the center isn't cooked, cover the top with aluminum foil to keep from burning)
- Icing
Nutrition Facts : Calories 533 kcal, CarbohydrateContent 82 g, ProteinContent 5 g, FatContent 21 g, SaturatedFatContent 12 g, CholesterolContent 112 mg, SodiumContent 247 mg, FiberContent 1 g, SugarContent 57 g, ServingSize 1 serving
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